Alexis Lhyn Macy
Fort Wayne
Summary
Culinary Expert experienced in high-pressure kitchen environments. Delivered diverse and high-quality dishes through collaboration and adaptability while ensuring food safety and kitchen organization. Focused on driving productivity and fostering a reliable, communicative team atmosphere.
Overview
3
3
Languages
1
1
Certification
9
9
years of professional experience
Work History
Line Cook
Mad Anthony Brewing Company
Fort Wayne, IN
04.2025 - Current
- Prepared ingredients and menu items according to standardized recipes for consistency.
- Collaborated with team members to deliver timely food service during peak hours.
- Operated kitchen equipment, including grills, fryers, and ovens, ensuring proper usage and maintenance.
- Maintained cleanliness and organization of kitchen stations to comply with health and safety standards.
- Supported training of new staff on kitchen procedures and safety protocols for improved team performance.
Certified Line Cook Trainer
Ruth's Chris Steakhouse
Fort Wayne, IN
04.2018 - 11.2025
- Developed and implemented training programs to enhance culinary skills and efficiency.
- Trained new kitchen staff in food preparation techniques and safety protocols.
- Ensured consistent quality of dishes by monitoring cooking processes and presentation standards.
- Collaborated with management to refine menu offerings based on customer feedback and seasonal ingredients.
- Conducted regular performance evaluations for kitchen staff to identify areas for improvement and growth.
- Developed strong teamwork among staff members with clear communication, delegation of tasks, and fostering a positive work environment.
- Utilized knowledge of diverse cooking techniques to adapt recipes for dietary restrictions or special requests from guests without compromising taste or presentation quality.
- Trained cooks to maintain clean, organized and sanitary workstations.
Sous Chef
Ruth's Chris Steakhouse
Fort Wayne, IN
06.2024 - 08.2025
- Supervised kitchen staff to ensure adherence to food safety and quality standards.
- Trained new kitchen personnel on operational procedures and culinary techniques for consistency in food preparation.
- Assisted in menu planning and development, enhancing seasonal offerings and guest experiences.
- Collaborated with head chef to manage inventory levels, optimizing ingredient usage and reducing waste.
- Implemented efficient workflows during peak service hours, improving overall kitchen productivity.
- Monitored food presentation and plating to maintain high standards of visual appeal for all dishes served.
- Resolved customer complaints regarding meal quality quickly, maintaining high satisfaction levels among guests.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
Line Cook
BJ's Restaurant & Brewhouse
Fort Wayne, IN
04.2018 - 06.2019
- Implemented efficient prep techniques that reduced food waste while maintaining quality standards.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
Assistant Manager
Fazoli's Restaurant
Fort Wayne, IN
04.2017 - 04.2018
- Trained and mentored staff, fostering a collaborative team environment.
- Implemented inventory management systems, enhancing stock accuracy and reducing waste.
- Supervised daily operations, ensuring compliance with health and safety regulations.
- Analyzed customer feedback to improve service quality and enhance guest satisfaction.
- Coordinated scheduling and staffing, optimizing labor costs while maintaining service levels.
- Managed financial transactions and daily sales reports, ensuring accuracy in cash handling procedures.
- Maintained a clean, safe, and organized store environment to enhance the customer experience.
- Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
- Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
Education
No Degree - Culinary Arts
Ivy Tech Community College
Fort Wayne, INHigh School Diploma -
Luzon Technical Institute
San Antonio, Zambales Philippines03-1999
Skills
- Food preparation
- Knife skills
- Culinary creativity
- Sanitation protocols
- Team collaboration
- Meat cutting
- Deep fryer operation
- Food hygiene
- Effective communication
- Workplace professionalism
- Quality control
- Food presentation
- Prepared foods plating
- Time management
- Kitchen operations
- Kitchen organization
- Cooking equipment operation
- Problem-solving
- Attention to detail
- Reliable and trustworthy
- Highly motivated
- Professional attitude
- Active listener
- Cleaning and organization
- Line management
- Prepared foods plating
Certification
- ServSafe
Languages
English
Native or Bilingual
Spanish
Limited Working
Tagalog
Native or Bilingual
Timeline
Line Cook
Mad Anthony Brewing Company
04.2025 - Current
Sous Chef
Ruth's Chris Steakhouse
06.2024 - 08.2025
Certified Line Cook Trainer
Ruth's Chris Steakhouse
04.2018 - 11.2025
Line Cook
BJ's Restaurant & Brewhouse
04.2018 - 06.2019
Assistant Manager
Fazoli's Restaurant
04.2017 - 04.2018
No Degree - Culinary Arts
Ivy Tech Community College
High School Diploma -
Luzon Technical Institute